Tomato and artichoke salad with roasted bread, anchovy-olive dip, and salmon rillettes (Salade de tomates et d'artichauts à la rôtie et à la tapenade de Toulouse, et aux rillettes de saumon) from The Cooking of South West France (page 76) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Salmon rilletes are prepared at least 3 days in advance.

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